Zucchini Fettuccine with Cauliflower Alfredo and Peas recipe

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Ingredients

1 head cauliflower, broken into florets
4 zucchinis, ends trimmed
2 tablespoons vegetable oil, or as needed
2 cloves garlic, minced
½ cup unsweetened almond milk
1 lemon, juiced
2 tablespoons flax seeds
1 teaspoon dried parsley
1 teaspoon dried basil
¾ teaspoon kosher salt
½ teaspoon ground white pepper
½ teaspoon peeled and grated fresh turmeric root
¼ teaspoon sriracha sauce
4 cups fresh baby spinach
1 cup frozen petite peas
¼ cup freshly grated Parmesan cheese

Nutrition Info

188.6 calories
carbohydrate: 16.6 g
cholesterol: 4.4 mg
fat: 11.7 g
fiber: 7.6 g
protein: 8.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 551.9 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cauliflower in a pot with water to cover, bring to a boil. Cook until tender, about 6 minutes. Drain, transfer to a food processor.

  2. Cut zucchini into noodles using a spiralizer.

  3. Heat oil in a skillet over medium-low heat. Add garlic, cook and stir for 1 minute. Transfer garlic to the food processor, reserving oil in the skillet. Add almond milk, lemon juice, flax seeds, parsley, basil, salt, pepper, turmeric, and sriracha sauce to the food processor, blend until smooth.

  4. Heat reserved oil in the skillet. Toss in zucchini noodles, cook and stir using tongs, 3 to 5 minutes. Season with salt and pepper. Add spinach and stir until wilted, about 2 minutes. Add peas, cook and stir until heated through, about 2 minutes.

  5. Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

If you know me, then you should expect peas in my pasta dishes. I created this dish using my favorite combination of vegetables! This dish is super delicious. I bet adding chicken or shrimp to this dish would be very good. Due to my new love for turmeric, I decided to add some into this dish. Yum. Garnish with fresh herbs.

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